These were very good. Just remember to start the night before. No buttermilk? Add 2 tablespoons of vinegar or lemon juice to a 2-cup measuring cup, then add milk (regular or non-dairy) to measure two cups. Let sit for about 5 minutes, stir, then proceed.
Overnight sponge
2 C (240g) All-Purpose Flour
1 C (227g) sourdough starter, unfed/discard
2 T (28g) granulated sugar
2 t vanilla
2 C (454g) buttermilk
Batter
all of the overnight sponge
2 large eggs
1/4 C (50g) veg. oil or 4 T (57g) butter, melted
3/4 t salt
1 t baking soda
To make the overnight sponge: Stir down your refrigerated starter, and remove 1 cup (227g).
In a large bowl, stir together the 1 cup (227g) unfed starter, flour, sugar, vanilla, and buttermilk. Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight.
To make the batter: In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge, stirring just to combine.
Add the salt and baking soda, stirring to combine. The batter will expand and may bubble a bit.
Pour the batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions. Repeat with the remaining batter.
Serve waffles immediately, with your favorite toppings; or hold in a warm oven until ready to serve.
Storage instructions: Store any leftovers in the refrigerator for a day or two; freeze for longer storage.
No comments:
Post a Comment